Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 420-427

  Chomnawang, Channarong ^a   Nantachai, Kasem ^a   Yongsawatdigul, Jirawat ^b   Thawornchinsombut, Supawan ^a   Tungkawachara, Somjintana ^a  

^a KHON KAEN UNIVERSITY   (Thailand)

^b SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Ca2+ ATPase; Fish fillet; Gel properties; Hybrid catfish (Clarias macrocephalus Clarias gariepinus); TVB N

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); FAT; NITROGEN; PROTEIN;

ANIMAL TISSUE; ARTICLE; BIOCHEMISTRY; BODY FAT; CATFISH; CONTROLLED STUDY; CROSS BREEDING; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; GEL; MOISTURE; NONHUMAN; PH; SEX DIFFERENCE; STORAGE TEMPERATURE;

CLARIAS GARIEPINUS; CLARIAS MACROCEPHALUS;

EID: 33846921021     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.039     Document Type: Article

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